Posted September 04, 2005 09:36 AM

We grew habaneros & serranos this year and have had TONS of peppers... here's a couple of habanero sauce recipes!

Hector's Habango Sauce

1 ripe mango or papaya
1 medium yellow onion, coarsely chopped
1 medium garlic clove
5 habaneros, stemmed but not seeded
1 in piece of ginger root, coarsely chopped
1/2 tsp tumeric
1 TBLS dry mustard
pinch of cumin
pinch of coriander
1/2 TBLS honey
1/2 C cider vinegar
1/2 C water
1 tsp salt

In a blender, puree the mango, onion, garlic, chiles, ginger root, tumeric, mustard, cumin, coriander and honey. Transfer mixture to a bowl.
In a nonreactive saucepan, bring vinegar, water, and salt to a boil. Four over mango mixture and stir well. Allow to cool before bottling. Refrigerated sauce will keep for approximately 6 weeks.

Makes 2 cups.


Hector's Pineapple Fire Sauce

12 Habaneros (preferably red or yellow, we used orange) stemmed but not seeded
1 large yellow onion, chopped (about 2 cups)
1 C fresh pineapple, cubed
4 TBLS 100% pure pineapple juice
3 tsp turmeric
2 tsp ground dry mustard
1 tsp ground corriander seed
1 tsp ground celery seed
1 tsp ground mace (or 2 tsp mace flakes)
3 tsp ground cumin seed
1 tsp ground cayenne
2 tsp pure ground red chile powder
16 turns fresh ground black pepper
1 inch ginger root minced
1/4 tsp cornstarch
4 Tbls cider vinegar
2 tsp honey

Put chiles, onion, pineapple, pineapple juice, and spices in a blender and puree until very smooth. In a non-reactive saucepan over low heat, dissolve the cornstarch into the vinegar, add the puree and honey and simmer slowly for 10 minutes. Cool and pour into sterilized jar. Refrigerated sauce will keep for up to 8 weeks.

Makes 2.5 cups.